Put a quantity of the comb, from which honey has been drained in a
tub, and add a barrel of cider, immediately from the press; this
mixture stir, and leave for one night. It is then strained before
fermentation; and honey added, until the specific gravity of the
liquor is sufficient to bear an egg. It is then put into a barrel;
and after the fermentation is commenced, the cask is filled every
day, for three or four days, that the froth may work out of the
bung-hole. When the fermentation moderates, put the bung in loosely,
lest stopping it tight might cause the cask to burst. At the end of
five or six weeks, the liquor is to be drawn off into a tub, and the
whites of eight eggs, well beaten up, with a pint of clean sand,
is to be put into it: then add a gallon of cider spirit; and after
mixing the whole together, return it into the cask, which is to be
well cleaned, bunged tight, and placed in a proper situation for
racking off, when fine. In the month of April following, draw it off
into kegs, for use; and it will be equal to almost any foreign wine.